⅓ cup (75g) vanilla or plain nonfat Greek yogurt

⅔ cup (160g) unsweetened vanilla almond milk

½ tablespoon chia seeds

½ cup (48g) rolled oats, gluten-free if desired

1 tablespoon natural peanut butter (just peanuts + salt)

2 tablespoons semisweet or dark chocolate chips

¼ teaspoon coconut oil

Optional: flaky sea salt

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In a medium bowl, combine Greek yogurt, almond milk, and maple syrup (if using), stirring until smooth and creamy.
Stir in chia seeds and rolled oats.
Cover the bowl and refrigerate for 2–3 hours or overnight.
Spoon the oats into an 8-ounce jar, leaving space for toppings.
In a small bowl, microwave chocolate chips and coconut oil in 30-second intervals, stirring until melted.
Top oats with peanut butter, then spread the melted chocolate over it to form a shell.
Freeze the jar for 10 minutes or until the chocolate hardens.
Sprinkle with flaky sea salt if desired, crack open the shell, and enjoy.

Store in the refrigerator for up to 3 days.

Add chocolate topping just before serving to maintain the shell’s crispiness.

For a vegan option, use non-dairy yogurt and plant-based chocolate.

Try swapping peanut butter with almond, cashew, or sunflower butter.